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This recipe offers a harmonious blend of textures, vibrant colors, and aromatic spices, perfect for a quick and satisfying meal. Follow the simple steps below and unleash your inner chef with this delightful Lamb Shawarma Salad.
Type of Cuisine:
Middle Eastern
Prep Time: 30 minutes.
Cook Time: 15 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 roamain lettuce washed and pat dry chopped roughly | |
| 1 cup of fresh herbs roughly chopped like mint and dill | |
| 1 english cucumber peeled and sliced thin or 4 persian cucumber peeled and sliced thin | |
| 1 cup cherry tomatoes cut in half | |
| 1 cup kalamati olives | |
| 1 cup of fresh herbs roughly chopped mint and dill | |
| ¼ cup chopped italian parsley | |
| Some turnip and cucumber pickles ( optional ) |
For the Lamb Marinade:
| ¼ cup yogurt | |
| 2 tablespoons water | |
| 1 tablespoons lemon juice | |
| 2 teaspoons vinegar | |
| 1 tablespoon olive oil | |
| 1 teaspoon paprika | |
| 1/4 teaspoon turmeric | |
| ½ teaspoon cumin | |
| 1/4 teaspoon coriander | |
| 1/4 teaspoon cinnamon | |
| 1/4 teaspoon fenugreek | |
| 1/4 teaspoon ginger | |
| 1 teaspoon cardamom | |
| 1/8 teaspoon nutmeg | |
| ½ tablespoon garlic powder | |
| ½ teaspoon black pepper | |
| 1 teaspoon salt | |
| 2 tablespoons lamb tallow | |
| 1/2 lb lamb loin boneless and sliced thinly |
For the Saute Red Onion
| One large red onion sliced | |
| 1 tablespoon olive oil | |
| ½ teaspoon sumac |
Sauce for Shawarma Recipe - Tahini Sauce
| 1 1/2 cup tahini paste | |
| ½ cup plain yogurt | |
| 2 cloves garlic minced | |
| 2 lemon juice about ¼ cups | |
| Salt and pepper to taste |
Preparation
1
First, marinate the thinly sliced lamb loin in the mixture of yogurt, water, lemon juice, vinegar, olive oil, paprika, turmeric, cumin, coriander, cinnamon, fenugreek, ginger, cardamom, nutmeg, garlic powder, black pepper, salt for up to 12 hours in the fridge.
Remove the marinated lamb from the fridge and let it sit at room temperature for about 30 minutes before cooking.
Heat a cast-iron or heavy-duty pan over high heat until it's hot.
2
Add the marinated lamb slices to the pan, and cook for about 2 minutes on each side or until browned and slightly crispy.
In the last 30 seconds of cooking, add the lamb tallow to the pan and stir it around the lamb slices. This will help to add extra flavor and tenderness to the lamb.
Remove the lamb from the pan and let it rest for a few minutes before slicing it into bite-sized pieces.
Keep warm until ready to assemble the Shawarma salad
3
For the Saute Red Onion
Heat Olive Oil in a Large Pan over Medium-High Heat and Add Sliced Red Onion to Coat. Sprinkle over Sumac and Stir until Evenly Coated. Cook Onions, Occasionally Stirring, for 5-7 Minutes or until Tender and Caramelized. Once Cooked to your Liking, Remove Pan from Heat and Set aside - Ready to be used as a Delicious and Flavorful Topping for Your Lamb Shawarma Salad!
4
Sauce for Shawarma Recipe - Tahini Sauce
Mix 1 1/2 Cup Tahini Paste, 1/2 Cup Plain Yogurt, 2 Cloves Garlic (Minced), and 1/4 Cup Lemon Juice in a small bowl. Season with Salt and Pepper to Taste
5
To Arrange the Salad
Start by tossing the chopped romaine with fresh mint and dill on a serving platter, and then drizzle with some tahini sauce.
Arrange the cherry tomatoes, cucumber, kalamata olives, sautéed onion, and cooked lamb on top of the romaine, pickled turnip, and cucumber.
6
Drizzle more tahini sauce over the top of the salad, and sprinkle chopped parsley to finish it off.
This will result in a beautifully presented lamb shawarma salad, with all the elements arranged neatly on top of the romaine lettuce. The combination of fresh herbs, tangy pickled vegetables, and creamy tahini sauce will add depth of flavor to the dish, making it healthy and delicious.
Recipe Tips & Suggestions
Tip for evenly spread dressing:
For easier and more even dressing, try putting your tahini sauce in a squeezable bottle. This will allow you to drizzle the sauce evenly over your lamb shawarma salad without making a mess or using too much. Simply pour your tahini sauce into the bottle, and screw on the cap. You may want to cut part of the top a bit. , and shake it up to mix the sauce before squeezing it over the salad. This pro tip can save you time and make your salad presentation look more professional.
If you have extra tahini sauce, don't worry! You can save it in an airtight container and store it in the fridge for up to a week. This way, you can easily use it for other recipes or as a dip for veggies or pita chips.
You can either make four servings of the lamb shawarma salad or prepare one large bowl and let everyone help themselves. This salad is perfect for serving as a crowd-pleasing, mezze-style appetizer alongside other Middle Eastern dishes.
Another pro tip is to keep the tahini sauce on the side if you use this recipe for meal planning or a light, healthy lunch. You can easily take the salad to work and add the sauce when you're ready to eat. For added variety, include some couscous on the side, or serve the salad with pita bread for a more filling meal.